Ice Cream Bread

Prep Time
Cook Time
Ready In

"This recipe is from Matt Preston Restaurant Critic and Australian Master Chef judge. This was in a cook book I got for Christmas and every recipe in the book has a story attached to it and in this one the recipe is given to him by a 80 plus Country Women's Association member and she had been making it for very many years. Makes 1 loaf"

Original recipe yields 12 servings


  • Serving Size: 1 (26 g)
  • Calories 73.8
  • Total Fat - 1.6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 4.8 mg
  • Sodium - 9.1 mg
  • Total Carbohydrate - 13.4 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.4 g
  • Protein - 2.4 g
  • Calcium - 19.2 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 175C.

Step 2

Spray and flour a bread tin approximately 12cm x 20-22cm.

Step 3

Mix the flour and the ice cream together until just combined but still a little lumpy.

Step 4

Dollop the mix into the bread tin so it fills the corners and is level at the top.

Step 5

Pop in the oven for 50 minutes or until the loaf is golden, crusty and cook through.

Step 6

Ease the loaf out of the tin and cool or eat straight away with butter.

Tips & Variations

No special items needed.

Tags : Breads


TwisSis RIP Forever in our Kitchen

Made as written for the FF&F For Your Consideration Tag Game, your recipe generated a lot of interest. It’s certainly a unique idea, ingredient-friendly & an easy-fix. I so rarely use self-rising flour that I made a small batch of it for this recipe. I served this “bread” Sat morning for our weekly brunch w/DH’s brother & reactions were mixed. DH thought it was very good, likes things less sweet & really liked that it was so low-cal & low-fat (a bit of a surprise as ice cream was a major ingredient). His brother & I both thought it was bland & in need of flavor from another source. Warm w/butter was good, but we were thinking maybe ice cream on-the-side, an ice cream or fruit sauce topping, strawberry jam, maybe powdered sugar, etc. From a cook’s point of view, the batter was very stiff & a challenge to work with, but I added 2 extra tbsp melted ice cream & that improved. All that said, it was probably a sweet-flavored topping away from a big success & I’ll try some options w/the leftovers. Thx for sharing this unique recipe w/us.

(8 Feb 2015)